Monosodium glutamate, better known as MSG, is a widely used food additive known for its ability to intensify and enhance savory, or 'umami,' flavors. Despite its reputation, MSG is simply the sodium salt of glutamic acid, a common amino acid found naturally in many foods. However, the ingredient is not always explicitly labeled as "MSG," leading to confusion for consumers. Understanding its many aliases is key to being a more informed shopper.
The Many Identities of MSG
Manufacturers sometimes use alternative names for monosodium glutamate to appeal to consumers who are wary of the additive. These names range from simple E-numbers to less obvious ingredient descriptions. It is important to know that the human body metabolizes added and naturally occurring glutamate in the same way, but some people report sensitivity to added glutamate.
Common Code Names and E-Numbers
In many parts of the world, especially Europe and Australia, MSG and other glutamates are identified by their E-number, a code for food additives. These are typically listed alongside or in place of the ingredient name.
- Monosodium Glutamate: E621
- Monopotassium Glutamate: E622
- Calcium Glutamate: E623
- Monoammonium Glutamate: E624
- Magnesium Glutamate: E625
Ingredient Descriptions Hiding MSG
Manufacturers can use vague, processed ingredient names that contain high concentrations of free glutamate without explicitly mentioning MSG. The US Food and Drug Administration (FDA) requires these to be listed, but not that they are sources of MSG.
- Hydrolyzed Vegetable Protein (HVP): A protein broken down into amino acids, releasing free glutamate.
- Yeast Extract or Autolyzed Yeast: A common source of glutamate, derived from breaking down yeast proteins.
- Soy Protein Isolate or Concentrate: Concentrated soy products that often contain high levels of glutamate.
- Textured Protein: A processed soy or plant protein.
- Sodium Caseinate or Calcium Caseinate: Milk-derived proteins that can contain free glutamate.
- Natural Flavoring/Flavors: A catch-all term that can sometimes include free glutamic acid, though MSG cannot be listed under this term.
- Spices or Seasoning: These terms, especially in packaged goods, can sometimes conceal MSG.
Other Lesser-Known Aliases
Beyond common terms, other clues exist. For instance, the Japanese brand name Ajinomoto is sometimes used abroad. Similarly, Vetsin is another traditional brand name for MSG.
Natural Sources of Glutamate
It is important to remember that glutamate is also a naturally occurring amino acid found in many unprocessed foods. The savory flavor is a result of free glutamate, which increases as foods ripen or are fermented. The glutamate in these foods is chemically identical to the glutamate in MSG.
Foods High in Natural Glutamate
Many of the world's most cherished ingredients are prized for their high glutamate content.
- Aged Cheeses: Parmesan is particularly rich in free glutamate.
- Tomatoes: The riper the tomato, the higher the glutamate content.
- Mushrooms: Dried mushrooms, especially shiitake, are a potent source of umami.
- Fermented Sauces: Soy sauce, fish sauce, and miso paste all contain high levels of glutamate.
- Cured Meats: Like cured ham, the aging process releases high levels of free glutamate.
Demystifying the "MSG Symptom Complex"
For decades, MSG was falsely linked to adverse effects known as "Chinese Restaurant Syndrome". However, numerous studies, including those by the FDA and the World Health Organization, have concluded that MSG is safe for the general population. In controlled, double-blind studies, scientists have not been able to consistently trigger reactions in individuals who claim to be sensitive. Any reported symptoms are mild and transient, affecting a small percentage of individuals, typically only when consuming very large doses (over 3g) on an empty stomach.
Added MSG vs. Naturally Occurring Glutamate
To clarify the distinction between sources of MSG, consider the following comparison:
| Feature | Added MSG | Naturally Occurring Glutamate |
|---|---|---|
| Chemical Composition | Isolated sodium salt of glutamic acid | Glutamic acid as part of protein structures |
| Sourcing | Fermented from starches, sugar cane, or beets | Found organically in whole foods like tomatoes, cheese, and mushrooms |
| Labeling | Legally required to be listed as "Monosodium Glutamate" or an E-number when added directly | Does not need to be specifically declared; listed under the food ingredient (e.g., "Yeast Extract") |
| Concentration | Purified and highly concentrated | Varies based on food type, ripeness, and preparation |
| Metabolism | Metabolized identically by the human body | Metabolized identically by the human body |
Conclusion
Understanding what is MSG in food also known as is the first step toward decoding food labels and making informed choices. The key takeaway is that MSG, or monosodium glutamate, appears under many guises, from explicit names like E621 to more subtle ingredient descriptions such as hydrolyzed protein or yeast extract. While its safety is well-established by global health organizations for the general population, being aware of these hidden sources is crucial for those with sensitivities or for anyone seeking to avoid processed foods. Ultimately, recognizing the signs of added MSG can help you better understand the ingredients that contribute to the savory flavors you enjoy.
Learn more about MSG safety from the official U.S. Food and Drug Administration.
